Microwaves are tiny waves that remain undetected by our skin. While using a microwave oven these waves cause food molecules to rub against each other, creating friction. Friction not only creates heat, but also breaks down the molecular structure of the food being heated. Microwaved food has been tested and shown to contain less nutrient value after exposure. In addition, those tiny waves also alter the life-force/energy of the food, subsequently affecting our life-force. Our soils are depleted enough, do we really want to diminish what’s left?
The Problem With Microwave Cooking